Louis Benton

31 Ionia Avenue Northwest, Grand Rapids, MI 49503 31 Ionia Avenue Northwest, Grand Rapids Directions
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70% of 1531 customers recommended

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716 Tips
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Report | 2 years ago
Tried the place twice - not a good experience the first time so we thought we'd use a Groupon for a second chance visit. Unfortunately visit #2 came with the worst wait-staff service we have ever experienced. Food was still mediocre at best. No chances for a third strike from us.
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Report | 4 years ago
I had to argue several times to get any value from my groupon. I felt like you were more concerned with getting as much of my money as you could instead of being concerned that I enjoyed my experience at your restaurant.
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Report | 5 years ago
Valet parking was the height of the evening. He was personable, humorous, and fast. 7:15 reservations. Waited in the bar. Restaurant was half empty. Bartender was rude and condescending. 7:35 still no table. 7:45 seated with apology and excuse that they were short staffed. Believe it or not the table had a loose top that almost fell off when we were seated. Server moved us to different table with a stained table cloth. Twice brought it to her attention...did not offer to move us. Service was slow, the food pricy and just average. Will NOT go back. Very displeased.
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Report | 5 years ago
No way someone could get out of there for the $59 Groupon under their rules of ordering 4 courses plus dessert, which was not wanted. We spent an extra $77 (which included tip). So under frugal Groupon rules, no, would not recommend. As an excellent meal, service, and ambience, would definitely recommend.
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Report | 5 years ago
So pricey we could not to afford it without the coupon.
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Report | 5 years ago
We do like Louis Benton very much. The only reason I say I wouldn't recommend it is because of the Groupon. It was definitely a Buyer Beware situation. The Groupon wasn't even close to covering the bill. Not a good deal at all. Very disappointed. Spent way more than we would have had we just paid WITHOUT a Groupon!!!
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Report | 5 years ago
Your groupon was a rip off. We really didn't want wine, and even though we had ordered enough food to fufill the dollar requirement of the groupon, our server and management insisted we purchase $30 worth of wine. We ultimately settled by taking $30 less off our groupon amount. No, I won't be back.
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Report | 5 years ago
Our Groupon was misrepresented to us by wait staff and we were overcharged on our bottle of wine. Sadly, our steak was tough and not particularly tastey. We left thoroughly disappointed and wished we hadn't even gone out for dinner.
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Report | 5 years ago
Great food, great service, nice ambiance, but amazingly expensive. My husband and I enjoy experiencing different dishes and different restaurants. Even though everything was nice, the price will be the factor of us not coming back again. We have been to plenty of 'fancy' 'almost fancy', and just plain 'nice' restaurants. This meal did not scream the best we ever had. We both agreed we would prefer the filet mignon on a lava rock at the Fire Rock Grill, and to spend $80 to 100 on our meal w/ appetizers, salad, side & cocktails. We spent $113 after $112 was taken off our bill at Louis', and we had to pay for parking.
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Report | 5 years ago
The worst dinning experience I have had in years. The reservation time was disputed, they didn't have the wine we wanted from their wine list, the steaks came 45 minutes after we completed the second course, my Filet was ordered rare but was charded on one side, they "ran out" of mashed potatoes as well as parking validation slips. Why would anyone go here again when Ruth Chris Steakhouse is around the corner?
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From Our Editors

Low lighting casts the private enclaves and brick fireplace in a warm glow at Louis Benton’s dining room. The restaurant is led by general manager Richard Kozlowski and new executive chef, as well as West Michigan native, Noah VanDoorne, who serves up Midwest cuisine with a French flair. VanDoorne is well-versed in international flourishes such as saffron fumet, citrus beurre blanc, and tiny edible berets, yet pays homage to his roots by sourcing ingredients from local farms for his newly upgraded menu. Some of those ingredients debut on USDA Prime aged steaks, which has earned the spotlight in Grand Rapids Magazine Restaurant Guide and were lauded by the Grand Rapids Press as a “nirvana-like experience."

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